Brazilian kefir: structure, microbial communities and chemical compositionKarina Teixeira Magalhães‐Guedes, Rosane Freitas Schwan, Giuliano Dragone et al.|Brazilian Journal of Microbiology|2011Cited by 197
Microbial communities and chemical changes during fermentation of sugary Brazilian kefirKarina Teixeira Magalhães‐Guedes, Rosane Freitas Schwan, Gilberto Vinícius de Melo Pereira et al.|World Journal of Microbiology and Biotechnology|2010Cited by 194
New cocoa pulp-based kefir beverages: Microbiological, chemical composition and sensory analysisCláudia Puerari, Rosane Freitas Schwan, Karina Teixeira Magalhães‐Guedes|Food Research International|2012Cited by 165
A Multiphasic Approach for the Identification of Endophytic Bacterial in Strawberry Fruit and their Potential for Plant Growth PromotionGilberto Vinícius de Melo Pereira, Rosane Freitas Schwan, Karina Teixeira Magalhães‐Guedes et al.|Microbial Ecology|2011Cited by 155
Brazilian kefir: structure, microbial communities and chemical composition.Karina Teixeira Magalhães‐Guedes, Rosane Freitas Schwan, Gilberto Vinícius de Melo Pereira et al.|PubMed|2011Cited by 135